Crispy Baked chicken Cutlet

1/4  cup		tomato sauce, low sodium
2-1/2  ounces		boneless chicken breast
2  tablespoons		low sodium breadcrumbs
1/4  teaspoon		dried oregano
1/4  teaspoon		crushed red pepper flakes
1/4  teaspoon		onion powder
1/4  teaspoon		garlic powder
1-1/2  tablespoons		1% lowfat milk
1-1/2  cups		ox. whole wheat pasta

Tip: Click on the ingredient links to learn the nutritional information for all the Crispy Baked chicken Cutlet ingredients. The serving size for any ingredient in Crispy Baked chicken Cutlet may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Pre heat oven to 375 degrees F. Prepare pasta according to recipe provided; drain and set aside. Rinse and pat dry chicken. In a flat dish, combine breadcrumbs, onion pwdr, garlic pwdr, and oregano. Add milk to a separate flat dish. Dip chicken into the milk to coat, then coat with breadcrumb mixture. Discard excess of both. Coat baking sheet or shallow pan lightly with cooking spray and bake chicken for 20 to 22 minutes or no longer pink inside. In a small saucpan, heat tomato sauce with red pepper flakes on low heat. Add pasta and heat through, about 1-2 min. Serve Chicken with pasta.